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Bride’s Bread Pudding

Your next family favorite!

1 (10-ounce) loaf stale French bread
2 tablespoons water
2 1/4 cups evaporated milk
7 eggs, beaten
1 can Eagle Brand Milk
1/2 cup sugar
1/2 cup raisins
1 (8-ounce) can pineapple, crushed
2 tablespoons vanilla extract
1/4 cup butter, melted

Preheat oven to 350 degrees.  Lightly coat 9x12-inch baking dish with cooking spray.  Tear bread into pieces and sprinkle lightly with water.  Blend in all other ingredients.  Prepare a large pan of water and place on middle rack in oven.  Fill baking dish with pudding and place in water pan.  Bake for 1 hour or until set.  Serve warm with Bourbon Sauce.

1 cup butter, softened
2 cups super-fine granulated sugar
Nutmeg to taste
1/2 cup bourbon

Using an electric mixer, combine butter and sugar until light and fluffy.  Add nutmeg and bourbon, beating until smooth.  Sugar should be completely dissolved.  Place a small scoop of sauce on top of warm pudding and serve immediately.  Makes 8 servings.

Contributed by Applause! (Oklahoma)

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